– This no-bake pie tastes just like the beloved ice cream flavor. Looking for more mint chocolate goodness? Give these mint chocolate chip brownies a try.
INGREDIENTS
FOR THE CRUST:
– 24 oreos
– 1/4 c. melted butter
FOR THE FILLING:
– 1 1/4 c. heavy cream
– 8 oz. cream cheese, softened
– 1 1/4 c. powdered sugar
– Green gel food coloring
– 3/4 tsp. pure vanilla extract
– 3/4 tsp. peppermint extract
– 1 c. mini chocolate chips, plus more for garnish
– 1 c. Andes mints, roughly chopped, plus more for garnish
– Melted chocolate, for drizzling
DIRECTIONS
– Make Crust: In a food processor, pulse Oreos until they form coarse crumbs. Add butter and blend until completely combined.
– Press crumb mixture into bottom and evenly up sides of a 9″ pie dish. (Try to make crust about 1/8″-thick evenly all around.) Refrigerate at least 1 hour before adding filling.
– Make Filling: Using a stand mixer with the whisk attachment, beat heavy cream until stiff peaks form. Transfer to a bowl.
– To bowl of stand mixer, add cream cheese and beat on medium-high speed, 2 minutes. Add powdered sugar and food coloring and mix on low until smooth. Add vanilla and peppermint extracts and mix until combined. With a rubber spatula, fold whipped cream into cream cheese mixture, then fold in mini chocolate chips and chopped Andes mints.
– Pour filling into prepared crust and smooth top. Sprinkle with more mini chocolate chips and chopped Andes and drizzle with chocolate. Refrigerate until firm, 5 to 6 hours.
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